In a bowl,
beat the eggs with a pinch of salt. Heat a non stick frying pan over a
moderate heat. Pour in the eggs and move the pan around until they begin
to set. When set, roll up, slice thinly, cover and set aside. Heat 1 tsp
of the oil in a wok and fry the shallots or onion until evenly brown.
Remove from pan, set aside and keep warm. Heat the remaining 3 tbsp of
oil in the wok, add the garlic, ginger, and chilies and soften without
coloring. Stir in the tamarind and shrimp paste or fish sauce, turmeric
and shrimp paste of fish sauce, turmeric, coconut, lime juice, sugar and
salt. Combine briefly over a moderate heat. Add the pork or chicken and
prawns (shrimp) and fry for 3-4 minutes. Toss the bean sprouts, Chinese
leaves and peas in the spices and cook briefly. Add the rice and stir
fry for 6-8 minutes, stirring to prevent it from burning. Turn out onto
a large serving plate, decorate with shredded egg pancake, the fried
shallots or onion and chopped coriander or basil.

Nasi Goreng
is an attractive way of using up leftovers and appears in many
variations throughout Indonesia. Rice is the main ingredient, although
almost anything can be added for color and flavor.